Setting time: 2-3 hours
Serves: 11-12
INGREDIENTS:
Whipping Cream- 500 ml
White Chocolate- 300 grams
Icing Sugar- 2 tablespoons
Thandai powder- 3 tablespoons ( I have used the store bought powder)
Sweet Fennel- To Garnish (optional)
DIRECTIONS:Start by breaking white chocolate into small pieces.
Melt this mixture either by using double boiler method(Take a saucepan with glassful of water and bring to a simmer. Put the bowl (with chocolate mixture) on top of it. Make sure that bottom of the bowl is not touching the water. Keep stirring and it will starts to melt. Once it melts completely, it will be smooth and shiny. Remove the bowl from the heat).
Or you can melt it by microwaving in a heat proof bowl. Just keep the bowl with chocolate pieces in Microwave for 30 seconds. Give it a good stir to break all the lumps. If lumps are still there, keep it for 20 seconds more.
Stir well to have smooth chocolate.
Let the mixture cool down to room temperature. It may take about 10-15 minutes.
Meanwhile whip the cream. Take the chilled heavy whipping cream in a bowl.
( To get perfect result use chilled cream, whisk and the mixing bowl by keeping all the things in refrigerator for about two hours)
Start whipping the cream and icing sugar by using hand mixer or stand mixer with whisk attachment.
Whip it till you get soft peaks.
Do not over-mix it otherwise cream might curdle and turn into butter.
Next, mix the Thandai powder and melted chocolate (at room temperature), into the whipped cream by cut and fold method.
Be very gentle otherwise the whipped cream will lose all the airiness.
Keep in the refrigerator to set for about 2 hours or more.
You can serve this mousse as it is or with-
Compote
Coulis
Chocolate sauce
Strawberry sauce
Chocolate shavings
I have garnished mine with some chopped nuts and Colored Sweet Fennel. You can find sweet fennel in any indian or Asian supermarket.
Enjoy the blissful dessert!!!!